1

A MENU AND MARKETING GUIDE TO SEASONAL MICHIGAN VEGETABLES AND FRUITS FOR SCHOOL NUTRITION STAFF

MAKINGMICHIGANRECIPES WORKFROM MENU TO TRAY

2

Serving Michigan vegetables and fruits in school meal

programs promotes the development of lifelong healthy

eating skills for youth, while supporting local farmers and

Michigan’s economy. Local food is fresher than food that

has been grown to be shipped long distances, which means

it is more flavorful and nutritious. This guide is designed

to help school nutrition staff work with their food service

director and nutrition team to use more Michigan fruits

and vegetables in school recipes through menu planning,

marketing and education tips.

MICHIGAN FARMERS GROW A WIDE VARIETY OF VEGETABLES AND FRUITS, MANY OF WHICH ARE AVAILABLE FOR ALL OR MOST OF THE SCHOOL YEAR.

2

3

SUBSTITUTION IDEAS

SUBSTITUTIONS AND FLEXIBLE MENUS

Work with your food service director to determine acceptable ways to substitute seasonal Michigan foods in your

menu. Sometimes a substitution can be as easy as using a local version of a vegetable or fruit when it is in season.

Another form of substitution is to use different local vegetables or fruits in the same recipe throughout the year,

depending on when they are available locally. This also offers flexibility to your local farmers to bring you a different,

but similar product if your original requested item is unavailable. An example of this is the Michigan Salad recipe, which

calls for a total of 6 cups of leafy greens. The original recipe was written to use iceberg and romaine lettuce.

For this curriculum, the recipe is adjusted to use kale. Other leafy green substitution options could include field greens,

arugula, mesclun mix or baby Swiss chard.

EASY SWITCHE S

Using locally grown vegetables in these dishes or using

a different local vegetable in its place is a simple way

to add local produce to your meals without having to

calculate conversions or adjust your recipes.

S A L A D A N D S A N D W I C H T O P P E R S :

Sliced: cucumber, tomato, young zucchini or summer

squash, radish, turnip, jalapeno pepper, bell pepper

Sliced, diced or shredded: carrot, onion, young zucchini

or summer squash, cucumber, tomato, red cabbage,

daikon radish, radish, turnip, kohlrabi, beet

S O U P I N G R E D I E N T S :

Greens: kale, Swiss chard, collard greens, spinach,

mustard greens, beet greens, turnip greens, cabbage

R O A S T E D V E G E TA B L E S :

Celery root (celeriac), winter squash, carrot, parsnip,

sweet potato, potato, broccoli, cauliflower, garlic, onion,

bell pepper, turnip, asparagus, eggplant, mushroom,

kohlrabi, green beans, beet, rutabaga, Brussels sprouts,

Romanesco, pumpkin, rhubarb

S T E A M E D V E G E TA B L E S :

Carrot, broccoli, cauliflower, asparagus, green beans,

sweet corn

SWITCHE S THAT MAY REQUIRE RECIPE

ADJUSTMENTS

Substitution should not impact meal pattern

requirements as long as you are mindful of the serving

size and staying within the same vegetable subgroup.

Depending on the recipe, preparation may need

some minor adjustments based on cooking time of

the vegetable that is being substituted. For example,

asparagus cooks very quickly while root vegetables

require longer cooking times to become soft.

S O U P, S T E W O R S T I R - F RY I N G R E D I E N T S :

Chopped or pureed: Celery root (celeriac), winter

squash, carrot, parsnip, sweet potato, potato, peas,

green beans, garlic, onion, bell pepper, turnip,

asparagus, eggplant, mushroom, broccoli, kohlrabi,

cauliflower, sweet corn, beet, rutabaga, Romanesco,

pumpkin, celery

4

USING CYCLE MENUS TO YOUR ADVANTAGE

Cycle menus provide plenty of opportunities to use local

foods in your meal program when they are in season.

H E R E A R E A F E W I D E A S O N H O W TO F I T LO C A L

F O O D I N TO YO U R C YC L E M E N U :

Some Michigan foods are available for all or most

of the school year, including carrots, garlic, leeks,

mushrooms, potatoes, onions, parsnips, potatoes,

winter squash, sweet potatoes, turnips and apples.

These can be staples on your menu cycle.

Other items are available for all or most of the school

year in some areas of Michigan from farmers that

have hoophouses. These include green onions,

spinach, fresh herbs, arugula, Asian greens, beets,

Swiss chard and beet greens, kale, other greens,

spring onions, radishes and salad greens.

Summer food service cycle menus have even more

items available for the extent of the program.

These include green beans, broccoli, cauliflower,

Romanesco, cucumbers, eggplant, peppers and

tomatoes.

Talk to your food service director about flexible

cycle menu options. Could you try experimenting

with keeping half of the menu flexible to allow for

substitutions? Could you allow for substitutions in

easy places like soups and side dishes? One way to

do this is to include a “seasonal vegetable” on your

cycle menu to provide more flexibility.

4

5

FLEXIBLE SIDE DISHES

Consider substituting different fruits and vegetables

in and out based on when they are in season in

Michigan. Slice fruit or chop vegetables into sticks

or bite-sized pieces for an easy side dish. A 2011

study by Cornell University found that consumption

increased 73 percent when middle school students

were offered sliced fruit instead of whole fruit.

Source: Wansink, Brian, David N. Just, Andrew S. Hanks, Laurie E. Smith, American Journal of

Preventive Medicine, “Pre-Sliced Fruit in School Cafeterias: Children’s Selection and Intake”

Volume 44, Issue 5, May 2013, Pages 477-480

5

6

SALAD BAR OPPORTUNITIES

In addition to lettuce, there are many leafy vegetables grown in Michigan that can be used as a base for a green salad.

Some examples include kale, spinach, Asian greens, mixed field greens, cabbage, arugula and baby Swiss chard. You

can also find local romaine, green leaf and red leaf lettuces.

These items can be rotated in and out depending on when they are in season. Try chopping or shredding vegetables to

make them attractive and easy to eat in a salad.

A WIDE VARIETY OF SALAD TOPPINGS ARE AVAILABLE FROM MICHIGAN PRODUCERS

VEGETABLE S:

Carrots, bell peppers, cucumbers, beets, tomatoes,

kohlrabi, broccoli, Brussels sprouts, onions, radishes,

celery, green beans, snap peas, salad turnips,fresh herbs

FRUITS:

Blackberries, blueberries, raspberries, strawberries,

melon, apples, peaches, dried cherries, cranberries,

blueberries

PIZZA TOPPING S OFFER VERSATILITY

You can top a pizza with almost anything! Michigan

farmers grow a wonderful variety of vegetables and

herbs that make fantastic pizzas.

H E R E A R E J U S T A F E W I D E A S :

• Fresh herbs: garlic, oregano, basil, fennel bulb, chives

• Vegetables: broccoli, arugula, asparagus, onions,

mushrooms, tomatoes, bell peppers, eggplant,

spinach, jalapeno peppers

SPRUCE UP SANDWICHES WITH FLAVORFUL LOCAL TOPPING S

D O YO U U S E I T E M S L I K E S L I C E D TO M ATO E S

A N D L E T T U C E TO TO P S A N D W I C H E S A N D

B U R G E R S ?

• Substitute iceberg lettuce with Michigan leaf lettuce,

cabbage slaw or spinach

• Take advantage of Michigan farm-fresh tomatoes

in summer and fall when they are juiciest and most

flavorful

6

7

DARK GREEN VEGETABLE S

Beet greens

Bok choy

Broccoli

Collard greens

Dark green leaf lettuce

Kale

Mesclun

Mustard greens

Parsley

Romaine lettuce

Spinach

Turnip greens

RED - ORANGE VEGETABLE S

Carrots

Pumpkins

Red bell peppers

Sweet potatoes

Tomatoes

Winter squash (Acorn, butternut,

hubbard, etc., excluding spaghetti

squash)

BEANS AND PEAS

Black beans

Great northern beans

Kidney beans

Navy beans

Pink beans

Pinto beans

Red beans

Soy beans

White beans

STARCHY VEGETABLE S

Corn

Fresh green peas

Parsnips

Potatoes

OTHER VEGETABLE S

Asparagus

Beets

Brussels sprouts

Cabbages

Cauliflower

Celeriac

Celery

Cucumber

Eggplant

Garlic

Green beans

Green peppers

Kohlrabi

Mushrooms

Onions

Radishes

Rhubarb

Snap peas

Snow peas

Spaghetti squash

Turnips

Wax beans

Zucchini

WHICH MICHIGAN PRODUCE ITEMS MEET THE REQUIREMENTS FOR RED - ORANGE , DARK GREEN, AND BEANS AND PEAS VEGETABLE SUBGROUPS?

The U.S. Department of Agriculture’s (USDA) meal patterns for the National School Lunch Program and School Breakfast

Program refer to five subgroups of vegetables that count toward the daily and weekly vegetable requirements. This list

is not all-inclusive, but includes vegetables commonly grown in Michigan.

New and unfamiliar recipes may take extra time to prepare at first until

you get the hang of it. Try making a small batch for tasting the first time to

practice the techniques and make samples for taste testing.

Children may not accept a new food until they have had multiple

opportunities to try it. Don’t get discouraged if they don’t like it the first

time! Taste testing can be a valuable tool to help children learn to like new

foods. Learn some tips for successful taste testings on page 13.

WHAT TO EXPECT WHEN INTRODUCING NEW MENU ITEMS

7

8

HOW MUCH TO EXPECT?

When using local fruits and vegetables in your recipes, you may want to know how many pounds you are getting. This

chart can help you know how many pounds of produce come in common sale units such as bushels and crates, and how

that translates to serving sizes as per the USDA Food Buying Guide for School Meal programs.

F R U I T O R V EG E TA B L E

CO M M O N W H O L E SA L E U N I T

A P P ROX N E T W E I G H T (U.S .

P O U N D S)

S E RV I N G S P E R U S DA F O O D

B U Y I N G G U I D E P U RC H A S E U N I T

(P O U N D)

A P P ROX. S E RV I N G S P E R

W H O L E SA L E U N I T

S E RV I N G S I Z E P E R M E A L CO N T R I B U T I O N

Apples

Bushel 48 14.8 710.41/4 cup raw unpeeled fruit (depending on apple size, may only be a portion of the apple, figure is based on cored apple)

Loose pack 38-42 14.8 562.4 -621.61/4 cup raw unpeeled fruit (depending on apple size, may only be a portion of the apple, figure is based on cored apple)

Tray pack 40-45 14.8 592 - 6661/4 cup raw unpeeled fruit (depending on apple size, may only be a portion of the apple, figure is based on cored apple)

Cell pack 37-41 14.8 547.6 - 606.81/4 cup raw unpeeled fruit (depending on apple size, may only be a portion of the apple, figure is based on cored apple)

Asparagus Crate 30 4.8 1441/4 cup cooked vegetable (figure is based on asparagus being trimmed prior to preparing)

Beans (green) Bushel 56-60 11.1 621.6 - 666 1/4 cup whole, cooked vegetable

Blackberries 12, half-pint basket 6 11.9 71.4 1/4 cup raw fruit

BroccoliWirebound crate 20-25 9.8 196 - 245 1/4 cup raw vegetable spears

Wirebound crate 20-25 10.2 204-255 1/4 cup cooked, drained vegetable

Brussel sprouts Carton, loose pack 25 8.5 212.5 1/4 cup cooked, drained vegetable

Cabbage

Open mesh bag 50 17.7 885 1/4 cup raw, chopped vegetable

Open mesh bag 50 11.2 560 1/4 cup raw, chopped vegetable with dressing

Open mesh bag 50 26.4 1320 1/4 cup raw shredded vegetable

Open mesh bag 50 13.8 690 1/4 cup cooked drained shredded vegetable

Flat crate (1 ¾ bushel) 50-60 17.7 885 - 1062 1/4 cup raw, chopped vegetable

Flat crate (1 ¾ bushel) 50-60 11.2 560 - 672 1/4 cup raw, chopped vegetable with dressing

Flat crate (1 ¾ bushel) 50-60 26.4 1320 - 1584 1/4 cup raw shredded vegetable

Flat crate (1 ¾ bushel) 50-60 13.8 690 - 828 1/4 cup cooked drained shredded vegetable

Carton, place pack 53 17.7 938.1 1/4 cup raw, chopped vegetable

Carton, place pack 53 11.2 593.6 1/4 cup raw, chopped vegetable with dressing

Carton, place pack 53 26.4 1399.2 1/4 cup raw shredded vegetable

Carton, place pack 53 13.8 731.4 1/4 cup cooked drained shredded vegetable

Cantaloupes Crate 40 5.73 229.21/4 cup cubed or diced fruit (figures based on 5 inch diameter, 30 oz cantaloupe)

Carrots

Film plastic bagsMesh sacksCartons holding 48 one pound film bags

55 10.3 566.51/4 cup raw vegetable strips (about 3 strips, 4-inch by 1/2-inch) (figures based on carrots received with green tops removed)

9

F R U I T O R V EG E TA B L E

CO M M O N W H O L E SA L E U N I T

A P P ROX I M AT E N E T W E I G H T

(U.S . P O U N D S)

S E RV I N G S P E R U S DA F O O D

B U Y I N G G U I D E P U RC H A S E U N I T

(P O U N D)

A P P ROX I M AT E S E RV I N G S P E R

W H O L E SA L E U N I T

S E RV I N G S I Z E P E R M E A L CO N T R I B U T I O N

Carrots (continued)

Film plastic bagsMesh sacksCartons holding 48 one pound film bags

55 10.6 5831/4 cup raw, chopped vegetable (figures based on carrots received with green tops removed)

Film plastic bagsMesh sacksCartons holding 48 one pound film bags

55 15.4 8471/4 cup raw, shredded vegetable (figures based on carrots received with green tops removed)

Film plastic bagsMesh sacksCartons holding 48 one pound film bags

55 10.9 599.51/4 cup raw, sliced vegetable (5/16-inch slices) (figures based on carrots received with green tops removed)

Film plastic bagsMesh sacksCartons holding 48 one pound film bags

55 8.16 448.81/4 cup cooked, drained sliced vegetable (5/16-inch slices) (figures based on carrots received with green tops removed)

Cauliflower

WGA crate 50-60 12.5 625 - 750 1/4 raw, sliced vegetable

WGA crate 50-60 12.3 615 - 738 1/4 cup raw florets

WGA crate 50-60 8.8 440 - 528 1/4 cup cooked drained florets

Cherries (sweet) Lug 20 8.5 1701/4 cup raw, pitted cherries (about 7 whole cherries)

Cherries (tart) Lug 20 6.4 128 1/4 cup cooked, pitted fruit, sugar added

Celery (trimmed)

Crate 60 12.2 732 1/4 cup raw vegetable sticks or strips

Crate 60 12.5 750 1/4 cup raw, chopped vegetable

Crate 60 12.3 738 1/4 cup raw, diced vegetable

Crate 60 8.7 522 1/4 cup diced, cooked, drained vegetable

Crate 60 8.1 486 1/4 cup sliced, cooked, drained vegetable

Corn (sweet) with husks

Wirebound crate or packed carton of 5 oz. ears

50 1.67 83.5 1 medium ear (about 1/2 cup cooked vegetable)

Wirebound crate or packed carton of 5 oz. ears

50 3.35 167.5 1/4 cup cooked vegetable (about 1/2 cob)

Corn (sweet) without husks

Wirebound crate or packed carton of 5 oz. ears

50 2.33 116.5 1 medium ear (about 1/2 cup ccooked vegetable)

Wirebound crate or packed carton of 5 oz. ears

50 5.27 263.5 1/4 cup cooked vegetable (about 1/2 cob)

Cucumbers

Bushel 48 11.1 532.8 1/4 cup unpared, diced vegetable

Bushel 48 12.4 595.2 1/4 cup unpared, sliced vegetable

Bushel 48 10.5 504 1/4 cup pared, diced or sliced vegetable

Bushel 48 9.71 466.081/4 cup pared vegetable sticks (about 3 sticks, 3-inch by 3/4-inch sticks)

Bushel 48 11.8 566.41/4 cup unpared vegetable sticks (about 3 sticks, 3-inch by 3/4-inch sticks)

Eggplant Bushel 33 6.7 221.1 1/4 cup pared, cubed, cooked vegetable

GarlicCarton of 12 cubes or 12 film bag packages, 12 cloves each

10information unavail-able

information unavailable

information unavailable

Grapes, seedless with stem

12 qt. basket 20 10.5 210 1/4 cup whole fruit

12 qt. basket 20 9.27 185.4 1/4 cup fruit halves

Honeydew melon 2/3 carton 28-32 4.9 137.2 - 156.8 1/4 cup fruit cubes

10

F R U I T O R V EG E TA B L E

CO M M O N W H O L E SA L E U N I T

A P P ROX I M AT E N E T W E I G H T

(U.S . P O U N D S)

S E RV I N G S P E R U S DA F O O D

B U Y I N G G U I D E P U RC H A S E U N I T

(P O U N D)

A P P ROX I M AT E S E RV I N G S P E R

W H O L E SA L E U N I T

S E RV I N G S I Z E P E R M E A L CO N T R I B U T I O N

Kale fresh, trimmed, with stem

Carton or crate 25 35.7 892.51/4 cup raw, chopped vegetable (no stem, credits as 1/8 cup in NSLP/SBP)

Carton or crate 25 10 250 1/4 cup cooked drained vegetable (no stem)

Kale, fresh un-trimmed

Carton or crate 25 11.8 295 1/4 cup cooked, drained vegetable

Lettuce, fresh, dark green leafy, untrimmed

Carton packed, 24 43-52 21.7 - 31.3 933.1 - 1627.6

1/4 cup raw vegetable pieces (credits as 1/8 cup in NSLP/SBP), range of servings reflects loose lettuce on the lower end and head lettuce (such as romaine) on the upper end

Lettuce, green-house, dark green leafy, untrimmed

24 qt. basket 10 21.7 - 31.3 217 - 313

1/4 cup raw vegetable pieces (credits as 1/8 cup in NSLP/SBP), range of servings reflects loose lettuce on the lower end and head lettuce (such as romaine) on the upper end

Onions, mature, fresh, all sizes, whole

Dry, sack 50 9.3 465 1/4 cup raw, chopped vegetable

Dry, sack 50 14.2 710 1/4 cup raw, sliced vegetable

Dry, sack 50 7.9 395 1/4 cup cooked vegetable pieces

Dry, sack 50 7.1 355 1/4 cup cooked, whole vegetable

Onions, green

Bunched carton of 12 dozen

10 - 16 15 150 - 240 1/4 cup raw vegetable with tops

Bunched carton of 12 dozen

10 - 16 13.8 138 - 220.8 1/4 cup cooked with tops

Bunched carton of 12 dozen

10 - 16 6.7 67 - 107.21/4 cup raw chopped or sliced vegetable without tops

Peaches Size 64 & 60 (medium, 2-1/2 inch diameter)many different sizes for peaches are outlined in the USDA Food Buy-ing guide, please refer to the guide for other sizes

Bushel 48 3.5 168 1 whole raw peach

Bushel 48 7 336 1/4 cup fruit (about 1/2 a peach)

Bushel 48 5.1 244.8 1/4 cup raw, diced fruit

Bushel 48 7.7 369.6 1/4 cup raw, sliced fruit

2 layer carton or lug 22 3.5 77 1 whole raw peach

2 layer carton or lug 22 7 154 1/4 cup fruit (about 1/2 a peach)

2 layer carton or lug 22 5.1 112.2 1/4 cup raw, diced fruit

2 layer carton or lug 22 7.7 169.4 1/4 cup raw, sliced fruit

¾ bushel, carton crate 38 3.5 133 1 whole raw peach

¾ bushel, carton crate 38 7 266 1/4 cup fruit (about 1/2 a peach)

¾ bushel, carton crate 38 5.1 193.8 1/4 cup raw, diced fruit

¾ bushel, carton crate 38 7.7 292.6 1/4 cup raw, sliced fruit

Pears, all sizes

Bushel 50 7.9 395 1/4 cup raw, pared, sliced fruit

Bushel 50 5.7 285 1/4 cup cooked, pared, fruit halves, sugar added

Peppers, bell fresh, Medium or Large Whole

Bushel 25-30 9.7 242.5 - 291 1/4 cup chopped or diced raw vegetable

Bushel 25-30 14.7 367.5 - 441 1/4 cup raw vegetable strips

Bushel 25-30 9.8 245 - 294 1/4 cup cookeed, drained vegetable strips

Plums

Carton or lug 28 4.99 139.721 whole raw plum (figures based on 2" diameter plum)

Carton or lug 28 10.7 299.6 1/4 cup quartered fruit

½ bushel basket 30 4.99 149.71 whole raw plum (figures based on 2” diameter plum)

½ bushel basket 30 10.7 321 1/4 cup quartered fruit

11

F R U I T O R V EG E TA B L E

CO M M O N W H O L E SA L E U N I T

A P P ROX I M AT E N E T W E I G H T

(U.S . P O U N D S)

S E RV I N G S P E R U S DA F O O D

B U Y I N G G U I D E P U RC H A S E U N I T

(P O U N D)

A P P ROX I M AT E S E RV I N G S P E R

W H O L E SA L E U N I T

S E RV I N G S I Z E P E R M E A L CO N T R I B U T I O N

Potatoes, White or Russet

Bushel 60 8.9 534 1/4 cup pared, cooked, diced vegetable

Bushel 60 8.4 504 1/4 cup pared, cooked, mashed vegetable

Bushel 60 9.9 594 1/4 cup pared, cooked, sliced vegetable

Bushel 60 5.3 3181/4 cup pared, cooked hash browns (1/4 cup vegetable)

Bushel 60 9.7 582 1/4 cup diced, cooked vegetable with skin

Barrel 165 8.9 1468.5 1/4 cup pared, cooked, diced vegetable

Barrel 165 8.4 1386 1/4 cup pared, cooked, mashed vegetable

Barrel 165 9.9 1633.5 1/4 cup pared, cooked, sliced vegetable

Barrel 165 5.3 874.51/4 cup pared, cooked hash browns (1/4 cup vegetable)

Barrel 165 9.7 1600.5 1/4 cup diced, cooked vegetable with skin

Box 50 8.9 445 1/4 cup pared, cooked, diced vegetable

Box 50 8.4 420 1/4 cup pared, cooked, mashed vegetable

Box 50 9.9 495 1/4 cup pared, cooked, sliced vegetable

Box 50 5.3 2651/4 cup pared, cooked hash browns (1/4 cup vegetable)

Box 50 9.7 485 1/4 cup diced, cooked vegetable with skin

Potatoes, Red whole

Bushel 60 9.88 592.8 1/4 cup diced, cooked vegetable with skin

Barrel 165 9.88 1630.2 1/4 cup diced, cooked vegetable with skin

Box 50 9.88 494 1/4 cup diced, cooked vegetable with skin

Raspberries ½ pint baskets 6 12.1 72.6 1/4 cup raw, whole fruit

Spinach, fresh, partly trimmed

Bushel 18-20 30.7 552.6 - 6141/4 cup raw, chopped vegetable (credits as 1/8 cup in NSLP/SBP)

Bushel 18-20 20.4 367.2 - 4081/4 cup raw vegetable with dressing (credits as 1/8 cup in NSLP/SBP)

Bushel 18-20 7.6 136.8 - 152 1/4 cup cooked, drained vegetable

Strawberries 24 quart crate 36 10.5 378 1/4 cup raw, whole fruit

Sweet potatoes

Bushel 55 6.6 363 1/4 cup baked vegetable

Bushel 55 5.5 302.5 1/4 cup cooked, mashed vegetable

Bushel 55 9.1 500.5 1/4 cup cooked, sliced vegetable

Crate 50 6.6 330 1/4 cup baked vegetable

Crate 50 5.5 275 1/4 cup cooked, mashed vegetable

Crate 50 9.1 455 1/4 cup cooked, sliced vegetable

Tomatoes, whole, all sizes

Crate 60 7.6 456 1/4 cup diced vegetable

Crate 60 10.4 624 1/4 cup vegetable wedges

Lug box 32 7.6 243.2 1/4 cup diced vegetable

Lug box 32 10.4 332.8 1/4 cup vegetable wedges

2 layer flat 21 7.6 159.6 1/4 cup diced vegetable

2 layer flat 21 10.4 218.4 1/4 cup vegetable wedges

Tomatoes, green-house

12 quart basket 20 7.6 152 1/4 cup diced vegetable

12 quart basket 20 10.4 208 1/4 cup vegetable wedges

Turnips

Without tops, mesh sack bunched, crate

70-80 11.2 784 - 896 1/4 cup raw, pared, cubed or diced vegetable

Without tops, mesh sack bunched, crate

70-80 8.7 609 - 696 1/4 cup pared, cubed, cooked, drained vegetable

Without tops, mesh sack bunched, crate

70-80 5.6 392 - 4481/4 cup cooked, drained, pared, mashed vegetable

WatermelonsMelons of average or medium size

25 6.1 152.5 1/4 cup diced fruit, without rind

Table adapted from USDA Food and Nutrition Service “Pecks to Pounds” translation chart (http://www.fns.usda.gov/sites/default/files/Pecks_for_Pounds.pdf) and Food Buying

Guide for School Meal Programs (http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs)

12

ON THE FRONT LINES: HOW YOU CAN BE A POSITIVE INFLUENCE ON CHILDREN’S LUNCH CHOICES

Children don’t just learn in the classroom at school; the lunchroom offers tremendous opportunities

to teach students healthy choices and life skills that will influence their success in school and their

adult lives. As a school nutrition staff member, you are also a teacher and a coach. With your help,

students can learn how to support local farms to keep their communities healthy while choosing

foods that are healthy for their bodies.

TALKING TO STUDENTS ABOUT MICHIGAN FOODS

Learn as much as you can about the new foods you will be serving so that you can talk to students

about them. This includes tasting it for yourself.

What are the ingredients?

Do you know the name of the farmer who grew the fruit or vegetable? If not, you can at

least share with students that it was grown in Michigan.

How was it prepared?

What does it taste like? Can you compare it to something they may be familiar with? Do

you like it? Students look up to you and value your opinions.

What nutrients does it have and what good will it do for their bodies? For example, “This

spinach is full of calcium to make your bones strong.”

Don’t assume students will choose the new foods on their own. Use suggestive selling

techniques and verbal prompts. For example, ask students, “Would you like a Michigan

apple to go with your sandwich?”

Invite local farmers to visit the cafeteria or classroom to talk to students about the different

foods they grow.

12

13

HEALTHY EXPRESS LINES HAVE BEEN SHOWN TO INCREASE SELECTION OF NUTRIENT DENSE FOODS BY 30+%.*

PRE SENTATION

Come up with fun and creative names for local food items. You can ask students to help you come up with names. This

idea comes from the Smarter Lunchrooms movement (see more on page 14), which suggests names should be age-

appropriate. Younger students are attracted to names like “X-Ray Vision Carrots” and “Super Strength Spinach,” whereas

older students prefer descriptive adjectives like “Succulent Summer Corn” and “Crisp Celery and Carrots.” More

examples are included in the chart provided. By doing just this one free thing, schools have increased consumption of a

menu item by 40-70 percent. Take it a step further and slip the words “Michigan” or “local” in the titles as well.

• Conduct a taste test in line to let students try before they buy.

• Locate healthy items at the front of the display.

• Think about how you can include Michigan foods in your convenience item offerings. Healthy express lines have been

shown to increase selection of nutrient dense foods by about 30 percent.*

MARKETING

• Signs are great visual prompts to get students excited about Michigan foods. Create your own, or use this template

from Food Hub.org: food-hub.org/files/resources/Eating_local_cafeteria_sign.pdf

• Promote local foods in newsletters, fliers and shared menus

• Teachers can be great partners! Provide classroom resources such as those provided by Michigan Harvest of the

Month (see page 14)

TASTE TE STING

Taste testing is the practice of offering small samples of a new food to students (and adults!) to try it out in a supportive

and positive setting. Students can vote on whether they tried it, liked it, and would be willing to try it again. Taste tests

help students learn new foods and help nutrition staff collect information about new recipes.

• Know that students may not like a new dish the first time you make it, and that’s OK.

• Teach students that tastes change. The goal is to try new foods and it’s OK if they don’t like it today; they can try again

another day. Did you like it today?

• It may take 10-15 tries, if not more, before a child likes a new food.

• Let students vote with stickers or in some other interactive way to indicate if they did or did not like it today.

• Use individual trays or paper cups to make the food samples seem more special and appealing to students. You can

also decorate the sampling area, dress in the color of the new fruit or vegetable being sampled, and invite a farmer,

teachers, volunteers or the principal to help serve the new recipe to build excitement.

• Consider choosing an easy recipe for your first taste test to get the hang of the process and inviting volunteers or

students to assist in the sample preparation and serving.

* SOURCE: Wansink, B., Just, D. R., Payne, C. R., & Klinger, M. (2012). Attractive Names Sustain Increased Vegetable Intake in Schools. Preventive Medicine, (55), 330-332. doi:10.2139/ssrn.2079831

14

ADDITIONAL RESOURCES

C U LT I VAT E M I C H I G A N

Cultivate Michigan helps institutions locate, buy and use seasonal Michigan foods. Click on the “Featured Foods” tab on

www.cultivatemichigan.org/ to access marketing materials such as posters and window clings for the serving line.

M I C H I G A N FA R M TO S C H O O L

Michigan Farm to School is a program of the MSU Center for Regional Food Systems. The program’s website offers

many educational resources about how to start or grow farm to school programs, as well as information on upcoming

workshops and events and the MI Farm to School Grant Program. The MI Farm to School Grant Program offers Planning

and Implementation grants to Michigan K-12 schools/districts and early childhood programs to plan for or implement farm

to school programs focused on local food purchasing. Learn more at foodsystems.msu.edu/our-work/farm_to_school.

H O O P H O U S E S F O R H E A LT H

Hoophouses for Health is a program of the Michigan Farmers Market Association (MIFMA) that is designed to increase

access to Good Food for vulnerable families while increasing the season extension capacity of Michigan farmers.

Farmers can receive funding from MIFMA to build a hoophouse, and their debt is repaid by providing healthy food

to eligible individuals or schools. Participating farmers can provide vegetables, fruit, and other food products as loan

repayment to child nutrition programs at eligible schools or districts that qualify for at least 50% free and reduced lunch

and participate in USDA Child Nutrition Programs, such as the National School Lunch Program. Early childhood programs

can also receive food from Hoophouses for Health if they participate in the USDA Child and Adult Food Program

(CACFP) and meet geographic free and reduced price eligibility requirements. The MSU Center for Regional Food

Systems (CRFS) can help establish relationships between participating farmers and eligible schools and programs. More

detailed information about the program can be found at: mifma.org/school-and-early-childhood-program-information.

S M A R T E R L U N C H R O O M S

Smarter Lunchrooms is a program offered by Michigan State University Extension coaches who have been trained by

experts from Cornell University’s Center for Behavioral Economic in Child Nutrition Program. This program focuses on

improving the lunchroom through low cost or no cost solutions that research has shown to result in children making

healthier lunch choices. To request a Smarter Lunchrooms coach from MSU Extension, contact Becky Henne at

henner@anr.msu.edu. Learn more about the Smarter Lunchrooms Movement at this website:

www.smarterlunchrooms.org. Also, check out Michigan Team Nutrition’s Smarter Lunchroom Video at:

www.youtube.com/watch?v=BTyAIO3MfiQ.

M I C H I G A N H A RV E S T O F T H E M O N T H ™

Michigan Harvest of the Month™ is a program of the Michigan Nutrition Network at Michigan Fitness Foundation. They

offer trainings for schools and resources for school nutrition staff and educators. Educational resources such as posters

and classroom activities are provided to schools at no cost by the Michigan Fitness Foundation. Contact Jamie Rahrig,

project manager at the Michigan Fitness Foundation, at 517-908-3842, jrahrig@michiganfitness.org or

resources@michiganfitness.org to learn what resources are available to your school. Some resources can be

downloaded for free at farmtoschool.tbaisd.org/harvest-of-the-month/. More information about this program can be

found at: www.michigannutritionnetwork.org/harvest-of-the-month.

S E RV I N G U P T R A D I T I O N : A G U I D E F O R S C H O O L F O O D I N C U LT U R A L LY D I V E R S E C O M M U N I T I E S

This guide will walk you through the process of building school meal programs that are both healthy and culturally

appropriate for increasingly diverse customers. The full guide is available at: www.massfarmtoschool.org/wp-content/

uploads/2015/08/ServingUpTradition.pdf

15

T H E L U N C H B OX

The Lunch Box is a program of the Chef Ann Foundation that is “dedicated to supporting school districts and

food service teams who are transitioning their food programs from processed foods to scratch cooking and fresh

ingredients.” The Lunch Box recipe and menu database is a searchable database of “kitchen- and kid-tested recipes”

that have been analyzed for USDA meal components and can be scaled with the click of a button. Sample lunch and

breakfast sample menus can also be downloaded at: www.thelunchbox.org/recipes-menus.

TASTE TE STING GUIDE S

G R O W I N G M I N D S

www.growing-minds.org/documents/farm-to-school-taste-tests.pdf

O H I O AC T I O N F O R H E A LT H Y K I D S

www.ohioactionforhealthykids.org/wp-content/uploads/2012/01/OAFHK-2012-Taste-Testing-Toolkit-WEB.pdf

V E R M O N T F E E D

www.food-hub.org/files/resources/FEED_TasteTestGuideFINAL_lores.pdf

T H E U S DA T E A M N U T R I T I O N R E S O U R C E L I B R A RY

Taste test posters and stickers such as the “Make Today a Try-Day” design: www.fns.usda.gov/tn/resource-library

TASTE TE STING VIDEOS

G R O W I N G M I N D S

www.growing-minds.org/video-farm-to-school-taste-tests/

G E O R G I A O R G A N I C S B R I G H T I D E A S F O R TA S T E T E S T S U C C E S S

www.vimeo.com/71532219

CURRICULUM RE SOURCE S TO SHARE WITH TEACHERS

M I C H I G A N A P P L E S L E S S O N P L A N

www.michiganapples.com/Just-for-kids/For-Teachers

N AT I O N A L FA R M TO S C H O O L

A searchable database of resources, including curriculum. www.farmtoschool.org/resources

T H E N AT I O N A L AG R I C U LT U R A L L I T E R AC Y C U R R I C U L U M M AT R I X

An online, searchable, and standards-based curriculum map for K-12 teachers. www.agclassroom.org/teacher/matrix

T H E G R O W I N G M I N D S

The Growing Minds farm to school program in North Carolina has developed a set of lesson plans that have connections

to the Common Core, Essential Standards, and age-appropriate literature.

www.growing-minds.org/lesson-plans-landing-page/

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status, or veteran status.

In partnership with: